Kale & Quinoa Pomegranate Salad (Printable Version)
A vibrant Mediterranean-inspired dish with hearty greens, protein-rich quinoa, and bursts of sweet-tart pomegranate.
# The Ingredients You'll Need:
→ Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 4 cups chopped kale, stems removed
→ Add-ins
04 - ½ cup pomegranate seeds
05 - ¼ cup chopped walnuts or almonds
06 - ¼ cup finely chopped red onion
07 - ¼ cup chopped fresh parsley or mint (optional)
→ Dressing
08 - 3 tbsp olive oil
09 - 2 tbsp lemon juice
10 - 1 tsp maple syrup or agave
11 - 1 tsp Dijon mustard
12 - Salt and black pepper, to taste
# Step-by-Step Instructions:
01 - In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Let cool slightly.
02 - Place chopped kale in a large bowl. Add a pinch of salt and massage with your hands for 1–2 minutes until tender.
03 - In a small jar or bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper.
04 - Add cooked quinoa to the kale, then mix in pomegranate seeds, red onion, nuts, and herbs.
05 - Pour dressing over the salad and toss well to combine.
06 - Let sit for 5–10 minutes before serving to allow flavors to meld.
# Additional Tips::
01 -
- Ready in just 30 minutes from start to finish
- Perfect for meal prep and stays fresh for days
- Packed with plant-based protein and antioxidants
- Naturally vegan and gluten-free without sacrificing flavor
02 -
- Massaging the kale is not optional; it transforms the texture completely
- This salad provides approximately 14g of plant protein per serving
- Leftovers actually taste better as flavors develop overnight
03 -
- Warm quinoa wilts kale perfectly so add it while still slightly hot for ideal texture
- Score pomegranate in quarters and remove seeds underwater to prevent staining
- Toast nuts in a dry skillet until fragrant before adding for enhanced flavor and crunch